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Greek-Style Potato Nachos Recipe

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4.1 from 87 reviews

These Greek-Style Potato Nachos combine crispy baked sliced potatoes with refreshing tzatziki, fresh vegetables, and hearty toppings like black lentils, olives, and pistachios for a delicious Mediterranean-inspired twist on classic nachos. Perfect as a light lunch or appetizer, this recipe highlights fresh flavors and dairy-free options.

Ingredients

Potatoes and Seasoning

  • 21 oz small potatoes
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • Juice and zest of 1 lemon (divided: half for potatoes, half for tzatziki)
  • Sea salt flakes (to taste)
  • Freshly cracked black pepper (to taste)

Tzatziki

  • 1/2 cup dairy-free yogurt (soy-based)
  • 1 garlic clove (minced)
  • 1 cucumber (divided: half for shredding, half for chopping)
  • 3 tbsp fresh dill (finely chopped)
  • Pinch of salt and pepper

Nacho Toppings

  • 5.5 oz cherry tomatoes (finely chopped)
  • 3/4 cup black lentils (cooked)
  • 1/3 cup hummus (regular and beetroot varieties used)
  • 9 kalamata olives (pitted and chopped)
  • 1/4 cup pickled onions
  • 2 tbsp pistachios (roughly chopped)

Instructions

  1. Prepare the potatoes: Preheat the oven to 400°F (fan-assisted). Wash and slice the potatoes about 3mm thick, leaving the skin on. In a bowl, toss the potato slices with oregano, olive oil, lemon zest, juice of half the lemon (approx. 1 tbsp), and a pinch of salt and pepper. Arrange the potatoes in a single layer on a baking tray. Bake on the middle rack for 30 minutes, rotating halfway through, until golden and crispy.
  2. Make the tzatziki: Shred half of the cucumber and place it in a clean cloth to squeeze out excess water. Transfer the shredded cucumber to a bowl, then add the minced garlic, dill, remaining lemon juice, dairy-free yogurt, and a pinch of salt and pepper. Mix well to combine all ingredients into a creamy tzatziki.
  3. Chop remaining cucumber: Finely chop the other half of the cucumber for layering on the nachos.
  4. Assemble the nachos: On a large serving plate, spread a base layer of baked potatoes. Spoon the tzatziki evenly over the potatoes. Scatter chopped cherry tomatoes, black lentils, and chopped cucumber on top. Spoon dollops of both regular and beetroot hummus across the dish. Finish by sprinkling pickled onions, chopped kalamata olives, and pistachios. Serve immediately for best texture and taste.

Notes

  • For even crispier potatoes, slice all potatoes uniformly and consider using two baking trays to ensure single-layer baking without overcrowding.
  • When shredding the cucumber for the tzatziki, squeezing out excess water is key to prevent the sauce from becoming watery.
  • Pickled onions can be store-bought or homemade; they add a tangy punch to balance the richness of the hummus and potatoes.
  • This recipe is naturally dairy-free by using soy yogurt and pairs beautifully with beetroot hummus to add vibrant color and flavor.

Find it online: https://justsosavory.com/greek-style-potato-nachos-recipe/